Tuesday, April 26, 2011

Karentika (Eggs and Chickpea Flour)


As you probably know already, since years ago in my apartment days I have always wanted a Mexican inspired kitchen. I adore the colors, the talavera pottery (thanks to Kate!), and the art. I found this adorable orange spoon rest that looks talavera, but I don't know (it was awfully cheap, so I question it, but it's ok if it isn't). I LOVED my other spoon rest. It was orange-ish yellow, with sunflowers painted on it and it looked beautiful against my black stove, next to my red tea pot. Unfortunately, my toddler, Mimi, accidentally broke it several months ago. I haven't been able to find one in a similar color until now. The color is almost identical, so I am thrilled. I know, it's the small things in life. haha

My kitchen isn't even close to being a 100% Mexican design. In fact, I would say it's half Mexican and half Moroccan. I'm pretty sure I'm one of the few people with a Mexican/Moroccan kitchen. So below is my new spoon rest, AND my new Moroccan spice holder tagine (both cheap and combined coming in under 20 dollars). And below allllll of that is a recipe for Karentika, an Algerian snack/breakfast/lunch. It's usually served with a baguette and harissa paste (hot pepper paste). My favorite thing about this meal is the texture. The bottom is almost like a dense cornbread, and the top is eggs. It's really interesting and very mild. If you want more cumin, I would recommend sprinkling it on top at the end.

Mexican spoon rest
Moroccan spice holder
Sheesh, are there anymore countries that I could squeeze into this post today???? haha

Chickpea flour
Pour into a baking dish
Bake until the top is brown and set
Karentika
Serving Size = 3 - 4 small servings
  • 2 eggs
  • 1 cup of chickpea flour (you can grind your own, but I recommend buying it)
  • 1/2 cup oil
  • 1/2 cup milk
  • 1 cup of water
  • Salt/Pepper, to taste (1 tsp or so)
  • 1 teaspoon of cumin (plus more to sprinkle on the top at the end)
  1. Preheat oven to 350F, lightly grease an 8x8 inch baking dish.
  2. Mix together all of the ingredients (I used a hand held mixer) and then pour into a baking dish (you might want to lightly butter the dish to keep it from sticking). 
  3. Bake for 45 minutes, or until the top is brown and set. If you want, you can sprinkle on some cumin. 
  4. Serve with a baguette and harissa paste.
Linking to: Hearth and Soul

11 comments:

hellaD said...

Wow, I love this recipe. So simple. And we could probably eat it. We are on the GAPS diet but have gotten to the stage where we can start adding in beans. I love chickpea flour, you can make such interesting foods and snacks with it. I will have to get me some chickpea flour. I'd love it if you'd add this recipe to our World Food Thursday bloghop on www.helladelicious.com this Thurs :)

Kate said...

Mmmm....I want to try this!
And we have the exact same taste in cookware. Imagine that.

Lisa said...

Such an interesting and delicious looking recipe.

Food Glorious Food! said...

Really beautiful spoon rest and baking dish. I wish I can find similar to yours and make it as Mother's day present. My mom will be very very happy!

kitchen flavours said...

This is a beautiful loaf. The use of chickpea flour is really interesting. I think that they add a lovely flavour to the loaf.
I love your spoon and your spice holder! They are so pretty. Have a nice day, Elsa!

Mary said...

I have heard of this but never made it. I've bookmarked it to try. This is my first visit to your blog, so I've spent some time exploring and browsing through your earlier entries. I'm so glad I did that. I really like the food and recipes you feature here and I'll definitely be back. I hope you have a great day. Blessings...Mary

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